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Science and Technology of Fibers in Food Systems / / edited by Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza
| Science and Technology of Fibers in Food Systems / / edited by Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (VIII, 468 p. 60 illus., 21 illus. in color.) |
| Disciplina | 613.263 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Chemistry, Organic Food Science Organic Chemistry |
| ISBN |
9783030386542
3-030-38654-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods -- Chemical composition and physical properties of dietary fiber components -- Association of dietary fiber to food components -- Analysis of fibers and its components -- Dietary fiber in cereals and legume seeds -- Dietary fiber in fruits and vegetables -- Resistant starch -- Dietary fiber and obesity -- Dietary fiber and diabetes -- Dietary fiber and hyperlipidemia and cardiovascular disease -- Dietary fiber and cancer -- Dietary fiber and gut microbiota -- Extraction pretreatments of individual dietary fiber components -- Enzymatic Processes of Dietary Fibers -- Extraction and Modification of Dietary Fiber applying Thermal Processes -- Chemical Processes for the Extraction and Modification of Dietary Fiber -- Emerging Technologies for the Extraction and Modification of Dietary Fiber -- Functional properties in industrial applications -- Fiber Addition to Foods. Effect on Sensory and Texture Properties -- Dietary fibers in foods- Formulating and processing for nutritional benefits. |
| Record Nr. | UNINA-9910410047103321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems / / edited by Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, María del Pilar Buera, Jorge Welti-Chanes, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas
| Water Stress in Biological, Chemical, Pharmaceutical and Food Systems / / edited by Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, María del Pilar Buera, Jorge Welti-Chanes, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas |
| Edizione | [1st ed. 2015.] |
| Pubbl/distr/stampa | New York, NY : , : Springer New York : , : Imprint : Springer, , 2015 |
| Descrizione fisica | 1 online resource (666 p.) |
| Disciplina | 664 |
| Collana | Food Engineering Series |
| Soggetto topico |
Chemistry
Social sciences Humanities Humanities and Social Sciences |
| ISBN | 1-4939-2578-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The state of water and its impact on pharmaceutical systems: lipid-based drug delivery systems and amorphous solids -- Food preservation by nano-structures- water interactions control -- Water and food appearance -- Maillard reaction in limited moisture and low water activity environment -- Carbohydrates and proteins as non-equilibrium components of biological materials -- Low-temperature mobility of water in sugar glasses: insights from thermally stimulated current study -- Functional behavior of different food components as affected by water and physical state -- Effect of different components of edible/biodegradable composite films on water-relationships in the polymer matrix -- Glass transition observed with cross-linked dextrans containing a small amount of water -- Sensorially and instrumentally detected antiplastizicing effect of water in corn flakes -- Characterization of a hydrate-dehydrate system with critical transitions in the typical range of processing and storage conditions -- Visco-elastic sorption behaviour of starch and gluten -- Molecular weight effects on enthalpy relaxation and fragility of amorphous carbohydrates -- Effect of dehydration conditions on the bulk and surface properties of the resulting dehydrated products -- Moisture sorption isotherms of foods: experimental methodology, mathematical analysis and practical applications -- Understanding cryopreservation of oyster oocytes from a physical chemistry perspective -- The role of water in the cryopreservation of seeds -- Water activity and microorganism control: past and future -- On modeling the effect of water activity on microbial growth and mortality kinetics -- Importance of halophilic and halotolerant lactic acid bacteria in cheeses -- Influence of water activity and molecular mobility on peroxidase activity in solution -- Phase transitions in sugars and protein systems: study of stability of lysozyme in amorphous sugar matrices -- An exhaustive study about physicochemical and structural changes during drying of apple discs -- Defining high and low spray drying temperatures for aloe vera gel -- Mexican plum (spondias purpurea l.) Moisture sorption properties -- Antioxidant activity of microencapsulated capsicum annuum oily extract obtained by spray drying -- Physical-chemical properties and microstructure of agave powders obtained by spray drying -- Stabilization and controlled release of invertase through the addition of trehalose in wet and dried alginate-chitosan beads -- Rheology and stability of citral/sugar microemulsions -- Response surface methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten free pasta formulations -- Effects of aw reduction and type of sugar in rheological behavior, water mobility and structural changes in apples -- Effect of water content on thermo-physical properties and freezing times of foods -- Effect of water content on thermo-physical properties and freezing times of foods -- Freezing rate effect on thermal transition of blueberries -- Glass transition temperature of some thai fruits using differential scanning calorimetry: influence of annealing and sugar composition -- Effect of emulsifier on complex formation and in vitro digestibility of gelatinized potato starch -- Influence of alcohols and polyols on the behavior of aqueous solutions of ctoglobulin at ph 5.5 -- Effects of protein conformational modifications, enthalpy relaxation and interaction with water on the solubility of milk protein concentrate powder -- Active edible films based on modified corn starch for food applications -- Influence of moisture content and temperature on the stability of a dehydrated probiotic dairy product containing bifidobacterium infantis or lactobacillus acidophilus -- Effect of relative humidity on shrinkage and color changes in dehydrated strawberry -- Effect of blanching and/or osmotic dehydration on texture and rheological properties of apple tissue -- Water activity depression of tejocote fruit (crataegus pubescens) using osmotic solutions and pressure gradients -- Prediction approach to the glass transition temperature of amorphous carbohydrate polymer -- Effect of sugars on the release of aroma compounds in model systems -- Wetting behavior of chitosan solutions on blueberry epicarp with or without epicuticular waxes -- Influence of brine concentration on moisture and nacl transport during meat salting -- Relationship between electrical conductivity and water activity of starch: water composites -- Water content, aw and enzyme activity (xaa-prolyl dipeptidyl aminopeptidase) during the germination process of cocoa beans (theobroma cacao l.) -- Water fraction effect in the rheological behavior of jalapeño pepper pulp -- Calorimetric and thermogravimetric analysis of agave tequilana weber fibers -- Study of allspice fluidized bed drying (pimenta dioica l. Merril) by biochemical and structural analysis -- Refined hemisphaericin stabilization by microencapsulation with Arabic gum and spray drying -- Water antiplasticization effect in biscuits as affected by glucose and sucrose addition -- Physicochemical characterization of regional breads produced in the northern mountains of Puebla State, Mexico -- Structural relaxation of salmon gelatin films in the glassy state -- Relationship between raw material characteristics and dehydration parameters of vegetables dried using a new kind of solar dryer -- Caking process and microstructural changes of wall materials used in spray-drying process -- Food matrix-structure quality preservation: water removal operation conditions control during convective drying. |
| Record Nr. | UNINA-9910298617403321 |
| New York, NY : , : Springer New York : , : Imprint : Springer, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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